Ultimate Low-Carb Zucchini Lasagna

Ingredients

• cooking spray (1 pinch)
• zucchini (1.5 large)
• olive oil (1 tablespoon)
• ground beef (1 pound)
• low-carb marinara sauce (1.5 cups)
• salt (2 teaspoons)
• dried oregano (1 teaspoon)
• ground black pepper (0.5 teaspoon)
• ricotta cheese (1 (8 ounce) container)
• egg (1 large)
• ground nutmeg (0.5 teaspoon)
• shredded mozzarella cheese (2 cups)
• grated Parmesan cheese (0.25 cup)
• aluminum foil (1 piece)

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish with cooking spray.
2. Pat dry zucchini slices with a paper towel to remove excess moisture. Set aside.
3. Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes.
4. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes. Set aside.
5. Combine ricotta cheese, egg, 1 teaspoon salt, and nutmeg in a bowl; mix well. Set aside.
6. Arrange one layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1/2 of the mozzarella cheese. Add another layer of zucchini slices; cover with remaining sauce and top with remaining mozzarella cheese and Parmesan cheese. Cover the baking dish with aluminum foil.
7. Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 424
• fat: 27 g
• sats: 12 g
• carbs: 15 g
• fibre: 3 g
• protein: 30 g
• salt: 1.427 g